Poached Egg & Crispy Potato Rosti with Bacon & Coffee Jam

Ingredients
- For the Potato Rosti:
- 500g Potatoes
- 200g Butter
- 6g Salt
- 15g Thyme
- For the Tomato butter sauce:
- 200g Canned tomato
- 50g White onions
- 10g Garlic
- 100g Butter
- 10g Salt
- 10g Thyme
- 20ml Double cream
- 10g Ultratex
- For the Bacon and coffee jam:
- 50g Smoked bacon
- 50g White onion
- 35g Espresso
- 20g Light brown sugar
- 7g Apple cider vinegar
- 7g Maple syrup
- For Dehydrated Tomatoes:
- 3 Cherry tomatoes
- Maldon salt
- For Topping:
- 5 Bacon rashes
- 4 Asparagus
- 100ml Water to boil asparagus
- 50g Butter to cook asparagus
- For Egg:
- 1 Egg
- Vinegar
Method
- 1 For the Potato Rosti:
- 2 Grate potatoes and wash until the starch is gone and water is clear then squeeze out any water left
- 3 Add butter and the remaining ingredients in a pot and melt
- 4 Mix the potatoes and add to a lined tin with weights on top
- 5 For the Tomato and butter sauce:
- 6 Add tomato, white onions, thyme, Garlic and salt to a pan and cook
- 7 Blitz with ultratex
- 8 Add back to the pan with butter and cream
- 9 For the Bacon and coffee jam:
- 10 Cut bacon brunosie and cook until golden brown
- 11 Remove the bacon
- 12 With the fat in the pan add the rest of the ingredients and cook down until syrup consistency
- 13 Add the bacon
- 14 For the Cherry tomatoes:
- 15 Cut the cherry tomato in half and add salt
- 16 Dehydrate
- 17 For the Topping:
- 18 Add the bacon between two parchment papers
- 19 Add weight on top
- 20 Once cooked keep two rashes
- 21 Add the rest of the bacon to the dehydrator to make blitz
- 22 Clean asparagus and peel the ends
- 23 Boil-cook
- 24 To finish add to the emulsion

Ingredients

Method